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Topic: Mashed Potatoes - the best way ? (Read 52951 times)

Recipe for my mash. 1kg potatoes diced into 2cm cubes 250mls lite milk or full if you prefer, a little salt. Cook @ 100deg for 20min or so on . When cooked turn speed to 4 for approx 30sec add a dob of butter and a little milk if required. YUMBO

Can I ask a (probably silly) question about the stock? Does 100gm stock mean 100gm water with some TMX stock concentrate stirred into it, and how many tablespoons of the concentrate would you typically use for this recipe? Thanks in advance. I'm a newcomer and still on my L-plates!

I did Nico's version the other night but the TM bowl was so much harder to clean than when the diced potatoes are cooked in the steaming basket and only put in the bowl for the mashing process.Bellesy, I find 100mls stock + 100g milk far too much liquid so have only been adding a little milk and butter, checking it after a few seconds and adding more liquid until I get the consistency I want. If you want to use some stock, I would just use some of the 'potato water'.

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Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Can I ask a (probably silly) question about the stock? Does 100gm stock mean 100gm water with some TMX stock concentrate stirred into it, and how many tablespoons of the concentrate would you typically use for this recipe? Thanks in advance. I'm a newcomer and still on my L-plates!

100g water and start with a teaspoon of stock concentrate - you can add more if you like - I don't use the stock concentrate - just water and milk.

Bellesy, I find 100mls stock + 100g milk far too much liquid so have only been adding a little milk and butter, checking it after a few seconds and adding more liquid until I get the consistency I want. If you want to use some stock, I would just use some of the 'potato water'.

I always use the UK version to cook the potatoes and then do variations according to what I am serving eg.

Add good quality olive oil instead of butter or milk and then possibly add spring onions.

Add horseradish paste and milk - good with, eg. mackerel or beef

Add roasted garlic

I have thought about putting a clove of garlic in with the potatoes as they are cooking but haven't got round to trying it yet - like a lot of my ideas, they take ages to come to fruition

I find that it takes a different amount of time to mash each time I do it, so I do as JD does and only run it for a few secs. before checking and adding more liquid if necessary. Not a very scientific approach but it seems to work for me.

Place potatoes in internal steaming basket.Weigh water add salt and insert basketCook 15mins Varoma temp speed spoonCook until tender - do not mash uncooked potatoes or it will be glue!

Drain potatoes.Insert butterfly whish and add stock milk cream (or as I do an egg) and seasion to taste.Mash for 2 -10 seconds at speed 4.

This is the best recipe!

Shayla from Cape Town

I have been a little scared of making mashed potato in my TM as I have heard a lot of mixed reviews and we looooove our mash in this house and well you can understand my fear of failure

I made this last night and it was perfect! I did omit the stock as I felt that 100g of milk and 40g of butter was enough liquid and I am glad I did as otherwise I would have had a sloppy mess I reckon. I also added a shake of garlic salt instead of normal salt which added to its deliciousness

Anyhow I thought I would bump this one up as there are a lot more members than when this recipe was posted, and like me they may be avoiding making mash.

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Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. ~Erma Bombeck

HI I am looking forward to trying this when I get my TMX next week as we love mash. I am wondering what type of potatoes are "floury" in Australia. YOu now all know that I am not much of a cook if I dont already know this....!

Definitely not Kestral potatoes GHM, they are terrible for cooking and mashing in the TMX. I find the red ones are pretty good, don't know if they are classed as floury or not. I was always under the impression floury potatoes were old potatoes but someone will know more than me about potatoes.

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Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.